BBQ Chicken Skewer Salad (Print Version)
Tender grilled BBQ chicken skewers atop mixed greens with fresh vegetables and creamy herby ranch.
# What You Need:
→ For the BBQ Chicken Skewers
01 - 1.1 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp onion powder
06 - ½ tsp salt
07 - ¼ tsp black pepper
08 - ½ cup BBQ sauce (gluten-free if needed)
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 red onion, cut into wedges
→ For the Salad
11 - 5 oz mixed salad greens
12 - 3.5 oz cherry tomatoes, halved
13 - 1 cucumber, sliced
14 - 1 avocado, sliced
15 - 2 oz radishes, thinly sliced
16 - 3.5 oz sweetcorn kernels (fresh, canned, or thawed from frozen)
→ For the Herby Ranch Dressing
17 - ½ cup mayonnaise
18 - ¼ cup Greek yogurt
19 - 2 tbsp fresh chives, finely chopped
20 - 2 tbsp fresh parsley, finely chopped
21 - 1 tbsp fresh dill, finely chopped
22 - 1 garlic clove, minced
23 - 1 tsp lemon juice
24 - ½ tsp salt
25 - ¼ tsp black pepper
26 - 2–3 tbsp milk (to desired consistency)
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, toss chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Thread chicken, red bell pepper, and red onion onto skewers, alternating pieces.
04 - Brush skewers with half the BBQ sauce.
05 - Grill skewers for 12–15 minutes, turning occasionally and brushing with remaining BBQ sauce during the last 5 minutes, until chicken is cooked through and slightly charred.
06 - While the chicken cooks, arrange mixed greens, cherry tomatoes, cucumber, avocado, radishes, and sweetcorn on serving plates or a large platter.
07 - Whisk together mayonnaise, Greek yogurt, chives, parsley, dill, garlic, lemon juice, salt, and pepper. Thin with milk to desired consistency.
08 - Place grilled chicken skewers on top of the salad. Drizzle with herby ranch dressing or serve on the side. Serve immediately.
# Insider Tips:
01 -
- The contrast between warm, sticky BBQ chicken and cool, crisp vegetables hits every perfect texture note
- Hungry guests can assemble their own perfect bites, making dinner feel interactive and fun
02 -
- Wooden skewers need a 30 minute soak to prevent scorching on the grill
- Let chicken rest for 2 minutes off the heat so juices redistribute
03 -
- Cutting vegetables slightly larger than chicken prevents them from overcooking
- Serve skewers directly on the salad so residual warmth lightly wilts the greens